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Orzo with Zucchini, Tomatoes, and Goat Cheese

For a make-ahead meal, cook the orzo pasta, then toss with the rest of the ingredients in a 2 1/2-quart casserole dish. Store, covered, in the refrigerator for up to 24 hours. Bake at 375º for 30 minutes or until thoroughly heated.

Cooking Light
MARCH 2003

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

1 (16-ounce) package orzo (rice-shaped pasta)

1 tablespoon olive oil, divided

2 medium zucchini, quartered lengthwise and thinly sliced

1 garlic clove, minced

1/4 cup minced fresh parsley

1 teaspoon minced fresh or 1/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (14.5-ounce) can diced tomatoes with garlic and oregano

1 (7-ounce) jar roasted red bell peppers, drained and diced

1/2 cup (2 ounces) grated fresh Parmesan cheese

1/2 cup (2 ounces) crumbled goat cheese

Preparation

Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.